Layer 3, Fajita Veggies

Hi.  If this is your first visit to the blog I’m going through the recipes we used to recreate the Whole30 Bowl from Chipotle.  The first installment was on March 19 if you’d like to look back.

Fajitas are something you order in a restaurant, not something that you make at home.  Yes.  I was intimidated by the thought of making the fajita veggies. 

While I was dry rubbing the pork and reading recipes sous chef sister was washing and chopping vegetables.  It was a tremendous help to have her assistance.

Actually, the fajita veggies were the last thing I cooked.  While sister was chopping and slicing I was getting set up for the salsa and the guacamole.  They were quick and easy to whip together and set to the side.

As far as the veggies went I had no idea what I was doing and it served me well.  I chose to use a cast iron frying pan and it came through like a champ.  The veggies were slightly charred and tender-crisp.  I was both delighted and amazed.  The onions caramelized very nicely.  I remembered vaguely something about onions containing sugar. 

I had to cook the veggies in batches because the frying pan would only hold so much.  It worked beautifully.  I did wonder how I was going to get the seasonings divided equally between three batches of veggies but that wasn’t a problem at all. 

Each batch was moved to a bowl while the next one cooked.  When the last batch was done, instead of removing it, I added a little more olive oil then the garlic.  I returned the other two batches to the pan, sprinkled the spices over the top and tossed until evenly coated. Again, I think it was the clarity of mind kicking in.  I didn’t have the first hiccup in producing the brand new to our kitchen dish.  NSV (non-scale victory) ching, ching, ching.

I’ve written the recipe the way I cooked it.  If your pan and veggies fit together for only one batch I’d wait until the veggies were almost done then add the garlic and spices so they don’t burn.

Layer the fajita veggies over the carnitas and lettuce.  You’ve almost got this.

Fajita Veggies

Such a colorful and tasty dish


  • 4 Whole bell peppers, various colors, slicedinto strips
  • 1 Whole purple or red onion, sliced into strips
  • 3 Cloves Fresh garlic, minced or squeezed through garlic press
  • 1 1/4 tsp chile powder
  • 3/4 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp salt
  • olive oil


  • Mix spices thoroughly and set aside with garlic.
  • Heat oil in cast iron frying pan over medium heat.
  • Add a mixture of peppers and onions being careful not to overfill the pan.
  • Cook, turning with tongs frequently, until peppers begin to char slightly.  Veggies should be tender crisp.
  • Remove veggies to a bowl and repeat with another batch of peppers and onions.  Add olive oil as needed, a tablespoon or two at the time. 
  • Continue cooking in batches until the final batch is done.  
  • Add a tablespoon or two of olive oil, then add the garlic.  Cook for about a minute and add the bowl of veggies back to the frying pan.
  • Sprinkle the spice mixture evenly over the veggies in the pan.  Use the tongs to toss the veggies until evenly coated with the spice mixture.
  • Remove the pan from the heat and return all veggies to the bowl.

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